Smokey Sweet Potato Bánh Mì

I ate this awesome sandwich during my recent trip to Charleston, SC. This sweet potato bánh mì was on the late-night menu at the Butcher & Bee. It was sooo good… and not just because I was hungry and had a few drinks in me. It’s a good thing I took mental notes to remember all the tasty things that went between the two slices of bread so I could share this finger-licking sandwich with you today. Smokey sweet potato contrasted with a pickley crunch from carrots and radishes, spicy jalapeño, salty peanuts, cilantro and fresh squeeze of lime. Oh and that miso mayo – just too good!

Step 1

Cut carrots and radishes into matchsticks. Bring water, vinegar, salt and sugar to a boil. Let cool for a minute. Pour liquid over the carrots and radishes into a clean jar with a lid. Cover and chill.

Step 2

Peel and cut the sweet potatoes. Toss with spices, high heat oil and dash of liquid smoke. Bake in preheated oven at 400F for 10 to 15 minutes, until tender.

Step 3

To make the miso mayo just mix up the ingredients, yay and yum! Assemble sandwich as shown.

For the Smokey Sweet Potatoes

4 sweet potatoes

3 tablespoons high heat oil for roasting

1 tablespoon of miso

salt, pepper and pepper flakes

dash of liquid smoke

For the Quick Pickle Carrots

3 carrots

4 radishes

1 cup water

1 tablespoon salt

1 tablespoon sugar

1/4 cup white vinegar

For the Miso Mayo

2 tablespoons mayonaise

1 tablespoon white miso

1 teaspoon tamari or soy sauce

Sandwich Assembly

1 baguette

1 jalapeño

cilantro

peanuts

lime

Directions

Start by making the quick pickle. Cut carrots and radishes into matchsticks. Bring water, vinegar, salt and sugar to a boil. Let cool for a minute. Pour liquid over the carrots and radishes into a clean jar with a lid. Cover and chill.

Peel and cut the sweet potatoes. Toss with spices, high heat oil, miso and dash of liquid smoke. (you may need to mix the miso with the oil first so that you get a smooth consistency that coats the potato slices more evenly). Bake in preheated oven at 400F for 10 to 15 minutes – or longer, until tender.

To make the miso mayo just mix up the ingredients, yay and yum!

Assemble sandwich as shown. Top with peanuts, cilantro and fresh squeeze of lime.